Beef-Free Traditional Beef Stew

When I was little I loved Dinty Moore Beef Stew. Whenever I’d go grocery shopping with my parents I’d make sure a can or two always ended up in our cart. And when I transitioned to a vegan diet the craving for beef stew didn’t go away. For a few years I just never ate it. But then it occurred to me to put together a version that I could eat—a beef-free traditional beef stew that, I have to say, rivals the real thing I loved as a kid. It might even be better! Apologies, Dinty Moore.

The key ingredient that sets this Beef-Free Traditional Beef Stew apart from its animal-based counterpart is the Gardein Beefless Tips. If you’re not familiar, they’re a soy- and wheat gluten-based product that can be found in the freezer section of most grocery stores. I wouldn’t say they taste one-hundred percent like beef, but they’re pretty close. And when you mix them with all the other ingredients here, you’ve got a really hearty recipe that even carnivores are going to love.

This recipe is pretty simple, but it does take a bit of work. Luckily it’s a one-pot dish—yay for easy cleanup!—so there’s just a lot of moving things in and out of the Dutch oven, stockpot or whatever you’ll be making it in. And though there are some moving parts, it takes less than an hour from start to finish, so you’ll be eating in no time. Plus, even though this is a super hearty stew, you don’t need to eat it exclusively during the winter months. It can be just as satisfying in spring or fall, too. But whenever you eat it, I know you’ll get that wonderful feeling that comes along with a delicious comfort food.

If you like this beef-free traditional beef stew you’ll love these:

Tell Me What You Think

As always, I’d love to hear your thoughts on this Beef-Free Traditional Beef Stew if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. It’s always super fun to see these dishes out in the wild!

Reader Interactions

Comments

First time I’ve been to your site. While I’m not vegetarian or vegan, I have given up red meat. Most of the time I’m just fine w/o beef, pork etc. but I have always loved beef stew. I’m so happy to have found your recipe on Bloglovin. Can’t wait to make it. BTW, I’m 65 y.o. and have been off red meat for last 3 1/2 years.

Thanks for visiting, Stephanie! The Gardein Beefless Tips are pretty great. On their own they’re certainly recognizable as a meat substitute, but in this stew, with all the other flavors going on, you almost can’t tell the difference. I hope you enjoy!

Thanks for catching that! I forgot to add those to the list. I’ve updated the recipe, but you can add the “beef” and onions back in after deglazing the pot with vinegar—when the other ingredients are added.

Why say it’s beefless when no beef is added what’s the point just call it what it is . If you are vegan or do not like eating meat then why do people try and substitute products to taste like meat ! Confusing and contradictory…

Not confusing. If I can have a substitute that tastes close to the real thing without neeedless suffering then sign me up! Vegans/vegetarians aren’t typically that way because they don’t like meat it’s that they stand for ethics when filling our bodies with food. Whether it be animal suffering, fair trade, etc.

It’s really not that hard to understand. Not everybody that is a vegan dislikes meat. Some people turn vegan for ethical reasons or for health reasons because they simply can’t have the meat any longer. It gets harder to digest the older you get for some folks. There are some vegans that don’t like the substitutes and won’t consume them, but not all vegans are the same.

Most vegans didn’t become vegan because they don’t like the taste of meat, they became vegan for health or ethical reasons. If you can make a vegan version of beef stew with a meat substitute then why not?

I am one of those people. So I grew up eating meat. I gave it up because it’s no good. It doesnt mean that it doesn’t taste good, and it doesnt mean I dont miss it. These meet substitutes give you the option of making meals that you miss or enjoyed eating with it actually being meat. I dont see the confusion. 🤷🏼‍♀️

Hi, Carrie. I think just about any plant-based meat substitute would work. If you can find the new Beyond Meat ground “beef,” making that (or even their burgers) into cubes it should taste really good! Or even chopping up some Field Roast or Boca burgers in a pinch.

I was looking for vegan stew recipes for St. Patrick’s Day and am glad I saw this. I was thinking that the Beefless Tips would work well. Gonna get the ingredients and make it! One question, is the thyme dried or fresh?

I grew up on meat, chicken, pork, eggs, dairy. I’m 56 and after so many years of I think maybe getting use to a certain taste, some people expect to have that flavor, or consistency. I could be 100% wrong, I’m just saying for me it’s the flavor and consistency without the harm to animals and my body! I was in so much pain and so much inflammation that my daughters, who were the first to become vegan suggested I just try it. Now I’m making up recipes! Lol

I don’t typically leave comments on recipe sites but this was just so good! I’ve been a vegetarian for 20 years and there are some flavors I do miss. Last year, I found a “chicken” pot pie recipe and now this stew. The combination of spices, veggies and the Gardein beefless tips, brings me back to being a kid and eating my mum’s stew. Great recipe! I made it exactly as written. Thank you 🙂

Thanks, Adriana! I’m not sure about halving the recipe, honestly. But leftovers will be fine in the freezer. If the flour starts to separate a bit as you thaw, just remove some of the broth and heat it up in a pan, whisk in a little more flour so it thickens again, and then stir it back into the stew. Good luck!

Thanks for sharing the recipe! I’m making this right now. I added in some chopped celery, vegan worcestershire sauce, and one small can of diced tomatoes. I also fried my mushrooms in with my onions. It smells so good. Can’t wait to taste it! Super simple and quick. Thank you!

Hi! I’m not sure if I’m just blind or reading this incorrectly! I’m confused at how many pans are being used, and what is being added to which? At first you say to set the dutch oven or soup pot with the beef tips aside, but then to add 1 tsp. oil to pan, so is this a separate pan or the same one? This question also applies to when you instruct to set the pan with onions aside, but to then add the vinegar.
I am SO excited to make, by the way 🙂 My SO is snowboarding today and I hope this will be the perfect recipe to warm him up when he gets back!

Just finished making this about 15 minutes ago. Non-vegan boyfriend approved! He said it was really good! I had a tiny taste since I am gluten free (sobs) but it was really good! I have to admit I am a little jealous but am happy I have another recipe to add to my weekly rotation. Thank you so much for sharing! <3

Hi Steven!
Even though it’s June, it’s a cloudy, cool day in Portland and I am making this today. Except I am leaving the potatoes out and going to serve the stew over mashed potatoes. My family is going to love me for not making burritos again!
Thank you for a GREAT website and much needed vegan nut-free recipes. I will definitely be back!

this looks ahaamaazzing! I can’t wait to try it. Being a big fan of Gardein Beefless tips this will be a new recipe for me. I also love the additions from Marissa. Thanx again and keep the healthy coming!

Finding this mid-August means I’ll wait a while before I try it, but if it imitates and/or tops Dinty Moore, I’ll be eating lots of this. I used to make beef stew in the pressure cooker when my 4 kids were younger. I used to add green beans and will probably do the same here. I’m glad I found your site! I’m 67 and have only been vegan since February, Two of my kids are now vegan and finally talked me into it. I have not missed one single taste from my meat and dairy days.

I’m so happy you found the site, Nancy! And I’m excited that you’re giving he plant-based diet a try—sounds like it’s agreeing with you so far.

I was a big fan of the Dinty Moore beef stew when I was young. In fact, it’s pretty much what I had in mind when making this vegan version. String beans are a great addition, and it’s simple to make this in a pressure cooker if you’d like. Just sauté the veggies for a few minutes, add the rest of the ingredients and cook for about ten minutes. I hope you find it to be at least on the same level as Dinty Moore! Or even better 🙂

Hmm, I’ve never made it in a crock pot, but the time would probably double if you cook it on Low. But you’d want to check it at the 10-minute mark, before adding the mushrooms, to be sure. I could be wrong about that. Otherwise, I think the recipe would probably stay pretty close to the original.

Made this today. I seem to never make a recipe exactly as it is written. I added diced garlic, diced fire roasted tomatoes, and sliced frozen okra. Also a tablespoon of white miso and a tablespoon of low sodium tamari. Delicious! Served it over farfelle pasta.
Delicious! Hub is very happy.

This will be the first time I make a roast without the actual beef and I’m excited but I DO have a potentially silly question.. I usually do a pot roast in the crock pot, do you think these beefless tips would cook the same if I just went about this all as I would a normal roast in the crockpot?

Hi Kellsey! I’d probably double the time, but check on it at the 10-minute mark. Unlike a roast, the beef tips are frozen and pre-cooked, so I worry about cooking them for too long without them falling apart.

You’re the second person to ask about the crock pot directions, so I think I’ll make it that way and post some updated directions in the notes.

HI, just made this and fam had mixed reviews. Is there a way to keep the seasoning on the beefless tips on? My sis complained they were tasteless. I liked it but I mistakenly added the red wine vinegar with the onions and I don’t know if that is what threw the soup off?

Has your sister ever tried the Gardein Beefless Tips outside of this recipe? I’d be curious to know her thoughts of them on their own. But in the meantime, I don’t think adding the vinegar at that stage would cause the flavor to change too much—it’s more about just giving the onions time to cook fully. The one thing I can think of is that maybe the flour covered up the taste of the tips? I didn’t find that to be the case whenever I’ve made the recipe, but it’s possible it’s different for different palates. If you want to test that theory I’d suggest whisking the flour together with the broth and adding it in that step instead of coating the tips next time you make this. And please let me know how it goes!

I should’ve replied earlier but it was AWESOME! I’m actually getting ready to make it again now. I’ve made it with chick peas instead of meatless tips too..:both were equally amazing! This is an awesome recipe! This time I’m adding red wine and mushrooms!! I’m still not vegan but I get closer each day lol! This recipe is great for kids and toddlers too! No complaints from anyone 🤩

Hi, can I substitute red wine vinegar with balsamic vinegar? I’m not sure what the purpose of the vinegar is. Is it to add flavor? Or is it just used for its acidity to deglaze the pan? But my main question is whether I can use balsamic vinegar instead. Thanks.

I used the red wine because it’s a bit more flavorful than other vinegars and is commonly used with beef. However, I think a balsamic would work very well, too. That has a little more bite to it than the red, so you might want to decrease the amount slightly. But it should be fine. I hope you enjoy the dish!

Thank you so much for the recipe! We have tried many over the last 25 years of plant-based cooking but this is, by far, my favorite! It reminds of my mom’s “real thing” when I was growing up. She’s an amazing cook, so that’s a huge compliment!!!

Hi, Dewy. I’ve never tried to make this in an Instant Pot, but I did a little research and it looks like similar recipes suggest an average of 30 minutes. If you give it a try, please let me know how it turns out!

Sorry, but something was not right here for me. Way too much water for one thing–really more of a soup than a stew. Also, the cooking time is not nearly long enough. After the specified time my vegetables were still crunchy, especially the carrots. I ended up cooking the “stew” for more than 2 hours before it was close to being done. The taste was OK, but if I decide to make it again I would cut the water back to only 3-4 cups and increase the cooking time substantially. Thank you anyway for a promising recipe.

Hi DX. Thank you so much for the feedback. This is far and away the most popular recipe on the site and I hadn’t heard anything like this before. But now that you’ve told me I’ll go back and make the recipe this week to see if there are any adjustments that need to be made. I appreciate you letting me know!

OK–it was much better the next day after being in the refrigerator overnight. Much thicker and more “stew-like”, and the vegetables had softened as well. I’ll probably try it again but won’t eat it until the next day. 🙂 I appreciate your response!

Great recipe (a little pricey w/2 bags of beef tips, but probably not more than real beef). I omitted peas and added celery (personal preference). I also added a bit of Marsala and Worchestshire sauce to make more beefy flavor. Will definitely be added to my go-to recipes, especially if I’m entertaining omnivore friends!

This was absolutely delicious! I made a few adjustments. I thickened the sauce with extra flour and arrowroot. I added garlic powder (personal taste). I didn’t have red wine vinegar so I added white wine instead (red wine would have probably worked better, but this is what I had on hand). I let it simmer for longer than what the recipe called for so that my potatoes got softer. My husband loved it so much he had 3 servings, which is not the norm for him. Thank you!